1 40 VEGETABLES NEGLECTED 



and go on covering until the whole is bound round. 

 Then bank the bands up with soil from the trench, so 

 that air and moisture are excluded. The growths are 

 ready for use when well blanched. Other methods of 

 blanching are sometimes followed, but the best way is 

 described. 



CELERIAC. 



This is well worth a place in all kitchen gardens, 

 and few winter vegetables are more delicious. Celeriac 

 reminds one of Celery in flavour, but forms a bulbous 

 root, which does not require moulding up, and is 

 hardier, whilst it is a great favourite on the Continent. 

 The roots of Celeriac may be in season for six months, 

 as if lifted in October, and stored in a cool place in 

 sand or ashes, they keep sound for a long time. The 

 seed should be sown as advised in the case of Celery, 

 in heat in March, and the seedlings pricked off in 

 boxes, or they may be transferred direct from the 

 frames into their permanent quarters. The plants 

 should be put out on the level in rows two feet apart 

 and eighteen inches from each other in well enriched 

 soil, somewhat light for preference, and in dry weather 

 give liquid manure and plenty of water. At the time 

 of planting trim them carefully, removing all side 

 growths, as only one main growth is wanted. Upon 

 the strength of the growth depends the size of the 

 bulb or root. During growth the lateral shoots must 

 be removed as they show as this strengthens the plant. 



